Pozole Verde with Pumpkin Seed Mole | Two Jade Bowls

Ingredients

• 25 ounces can of hominy, drained
• 1 onion, diced
• 1 garlic clove, diced
• 1 tablespoon dried Mexican oregano
• 5 cups veg broth or water
• salt
• 3/4 cup pumpkin seeds
• 1 onion, quartered
• 1 pound tomatillos, papery husks removed
• 7 cloves garlic, peeled
• 2 poblano chilies
• 2 jalapeno or serrano chilies
• 1 tablespoon vegetable oil
• tortilla strips or chips
• lime wedges
• toasted pepitas
• toasted oregano
• avocado
• queso fresco or cotija (or make it plant-based with vegan feta)